Turkey Pie in a Pan

Adapted from Casseroles

  • Crust:
  • 1 1/3 cups low-fat baking mix
  • 1/3 cup water
  • 6 ozs cheddar cheese, shredded
  • Filling:
  • 1 cup onions, chopped
  • 8 ozs frozen peas and carrots combination, thawed
  • 3 tbsps butter
  • 1/4 cup unbleached flour
  • 20 ozs turkey light meat, skinless
  • 1/2 tsp salt
  • 1 cup fat-free milk
  • 1 cup low sodium chicken broth
  • 10 3/4 ozs low-fat cream of mushroom soup
Turkey Pie in a Pan
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray: set aside. To prepare crust, combine baking mix and water until soft dough forms. On a lightly floured surface, roll into a 12" x 10" rectangle. Sprinkle with cheese. Roll up jelly-roll fashion, starting at long side. Cut into several slices; set aside. In a large skillet, cook onions in butter until tender. Add flour and salt until blended. Pour in milk and chicken broth. Bring to a boil; cook and stir until thickened or for five minutes. Stir in turkey and mushroom soup. Mix well and bring to a boil. Spoon mixture into prepared pan. Place slices cut side down over turkey mixture in pan. Bake for 40 minutes, or until crust is lightly browned.
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Posted: 6/30/2022
Rated by 0 users (0.00)
WW Points* : 7.47
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 321
Calories from Fat 137 (43%)
% Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 35%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 68g 23%
Sodium 763mg 32%
Potassium 18mg 6%
Total Carbohydrate22g 7%
Dietary Fiber 1g 4%
Sugars 4g
Protein 22g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.